• 1 box of dark chocolate cake mix (don’t forget the ingredients on the box)
  • 1/2 pack of chocolate pudding mix
  • 3/4 cup dark chocolate chips (get the good ones!)
  • 1 pint fresh blackberries
  • 1 handful of fresh Living Herbs basil
  • 2 tbsp water
  • 3 cups powdered sugar
  • 10 fresh basil leaves, torn
  • 2 sticks unsalted butter
  • 8 oz mascarpone
  • 3 cups powdered sugar
  • a pinch of kosher salt
    • Mix the cake batter according to the box.
    • Mix in the pudding mix. (You can add a little extra water if batter seems too thick)
    • Fold in chocolate chips.
    • Grease a bundt pan and bake at 325 for 35 minutes.
    • Blend the blackberries, water, and basil until smooth.
    • Pour into a bowl and slowly mix in the powdered sugar. Set aside.
    • Muddle the torn basil in a pan on low heat.
    • Add the butter and simmer for about 15 minutes, stirring occasionally.
    • Strain the butter in to a mixing bowl and chill in freezer for about 10 minutes.
    • Mix butter with mascarpone until smooth and then add salt.
    • Slowly mix in powdered sugar until smooth then transfer icing to a piping bag or Ziploc.
    • Once cake has cool, invert is on a plate to remove from bundt pan.
    • Glaze the cake.
    • Ice the cake.
    • Serve the cake.
    • Eat the cake. YUM!
muddle the basil leaves in a medium saucepan. add the butter, melt it over medium heat, and then reduce the heat to low and cook, stirring often, for 15 minutes.strain out the basil leaves, transferring the butter to a bowl, and freeze it for about 5 minutes, until it's partly firmed up but still a little soupy. (if you have the room in your freezer, you can freeze it in a large bowl or the bowl of your stand mixer. if you don't have the room in your freezer, freeze it in a small bowl and then transfer the butter to a large bowl for the next step.) give the butter a few folds so that it's evenly creamy. if it's still a little too soupy, stick it back in the freezer for a few minutes and then try stirring it again. once it's creamy, beat it with the mascarpone and then gradually mix in the powdered sugar and salt.

Combine the blackberries, basil and bourbon in blender and puree until smooth.Transfer the blueberry mixture to the bowl of a stand mixer fitted with the whisk attachment and slowly whisk in the sugar. Once the sugar is fully incorporated, turn the mixer up to medium speed and whisk until the mixture is completely smooth.


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